Ingredients

• Mixed vegetables (carrots, peas, potatoes, bell peppers) - 4 cups
• Coconut milk - 1 can (400 ml)
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Korma curry paste - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Fresh cilantro - for garnish
• Lemon juice - 1 tablespoon

Instructions

1. 1.

   Heat vegetable oil in a large pan over medium heat.

2. 2.

   Add the chopped onion and sauté until translucent.

3. 3.

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4.

   Add the korma curry paste and cook for 2-3 minutes, stirring frequently.

5. 5.

   Add the mixed vegetables to the pan and stir well to combine.

6. 6.

   Pour in the coconut milk and bring the mixture to a simmer.

7. 7.

   Season with salt and let it cook for 15-20 minutes until the vegetables are tender.

8. 8.

   Finish with lemon juice and garnish with fresh cilantro before serving.